Spoon 1-1/4 cups desired pot pie filling into each of 2 (12-oz.) ramekins; place on baking sheet. Unfold one sheet of thawed puff pastry onto a lightly floured surface. Cut lengthwise into 12 (1/2-inch strips); halve strips crosswise to make 24 strips. Arrange 12 strips of pastry over edge of each ramekin for legs.
This monster might look slimy, but trust us —you’ll love this customizable recipe! Use your favorite pot pie filling or chicken pot pie soup.
Learn how to make this recipe step-by-step with our helpful how-to!
Servings and Ingredients
|2 (15.5-oz.) cans chunky pub-style chicken pot pie soup, or favorite pot pie filling recipe|
|½ (17.3-oz.) pkg. frozen puff pastry, thawed|
|Carrot pieces, for eyes|
|Green food coloring|
Things To Grab
- 2 (12-oz.) ramekins
- Flour, for dusting
Cut 2 (3-inch) squares and 4 (1-1/2-inch) squares from remaining pastry. Place an additional 1/4 cup pot pie filling in the center of each 3-inch square; fold edges up and around filling, pinching edges together to form a ball. Place soup-filled pastry ball on top of legs for a body.
Roll remaining pastry squares into balls for eyes; carrot pieces for pupils. Attach eyes to body using water.
Tint 1 tablespoon water with green food coloring and brush over body and legs. Sprinkle with sesame seeds. Bake 25 to 30 minutes or until golden brown and bubbly.
Amounts Per Serving
- Total Fat: 45g
- Cholesterol: 60mg
- Sodium: 1790mg
- Total Carbohydrates: 89g
- Protein: 21g